THE HERB-SCORCHED BELLY

(Our Play on Spanish Style Roast Pork)

THE HERB-SCORCHED BELLY

Ingredients: 1kg Pork belly (skin scored), 1 tbsp Fennel seeds, 1 tsp Smoked paprika, 1 tsp Black pepper, 4 cloves Garlic (minced), 3 tsp Dried Rosemary, 2 tbsp Olive oil, 1 tbsp Salt...

Ingredients

  • 1kg Pork belly (skin scored)
  • 1 tbsp Fennel seeds
  • 1 tsp Smoked paprika
  • 1 tsp Black pepper
  • 4 cloves Garlic (minced)
  • 3 tsp Dried Rosemary
  • 2 tbsp Olive oil
  • 1 tbsp Salt

Cooking Method

  1. The Coat Rub the meat side with garlic, rosemary, and spices; add a tiny 15ml splash of water to help the herbs stick.
  2. The Scorch Rub salt and oil into the skin side; roast at 220°C for 20 minutes until the skin is blistered and charred.
  3. The Slow Swell Reduce heat to 170°C; roast for 40 minutes until the fat is rendered and meat is soft.
  4. The Final Flourish Rest for 15 minutes then slice; top with raw fresh rosemary.

Cuisine: Spanish

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